Cinnamon Sour Cream Cheesecake

    6 hours 10 minutes

    I like to make this delicious cheesecake a day or so before I wish to serve it. It always seems to taste better with the extra setting time.

    84 people made this

    Serves: 12 

    • 1 3/4 cups finely ground digestive biscuit crumbs
    • 1/4 cup (30g) finely chopped walnuts
    • 1/2 teaspoon ground cinnamon
    • 125g melted butter
    • 3 eggs
    • 500g cream cheese, softened
    • 1 cup (220g) white sugar
    • 1/4 teaspoon salt
    • 2 teaspoons vanilla essence
    • 1/2 teaspoon almond essence
    • 3 cups sour cream

    Preparation:30min  ›  Cook:40min  ›  Extra time:5hours chilling  ›  Ready in:6hours10min 

    1. Preheat oven to 190 degrees C.
    2. Mix biscuit crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 23cm springform pan.
    3. Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond essence. Beat until smooth. Blend in the sour cream and pour into the crumb crust.
    4. Bake for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favourite fruit topping or glaze.

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    Reviews and Ratings
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    Reviews in English (75)


    excellent! I did cut the sour cream in half and cooked it for about an hour, then just shut the oven off and walked away from it until 5 hours later. No cracks and very firm.  -  15 Nov 2006  (Review from Allrecipes USA and Canada)


    Next time I will omit the almond extract, it was a little overpowering for my family's taste. I followed advice and used only 1.5 cups of sour cream for a thicker cheesecake, which worked beautifully.  -  15 Aug 2005  (Review from Allrecipes USA and Canada)


    Wow! Great cheesecake and so simple. I did cut the sour cream in half as I prefer a firm cake. Decorated with whipped cream and a chocolate drizzle-no one believed I made it!! Thanks for a GREAT recipe.  -  02 May 2004  (Review from Allrecipes USA and Canada)